Although her recipe calls for refrigerating the shrimp at least 4-6 hours or preferably overnight after it's been coated with the egg white and cornstarch, I've found that even after only 30 minutes in the frig, the shrimp will still have that "bouncy" quality - a real time saver when you want to do a stir-fry on the fly without having to wait for hours or until the next day to do the dish. Thank you Bee Yinn Low!!!!
Here's the link to her original recipe/post: https://rasamalaysia.com/how-to-make-shrimps-crunchy/
Ingredients (double the portion of Bee Yinn Low's recipe, which is for 1 lb. shrimp):
2 lbs. medium or large shrimp, shelled and deveined
2 tbsp. baking soda
4 cups ice
1 egg white (2 tbsp.)
1 tbsp. cornstarch or tapioca starch
1. Place the shrimp in a bowl and add enough ice water to cover (or you can use tap water with ice cubes). Add the baking soda. Lightly massage the baking soda water into the shrimp with your hands until well combined.
2. Let sit for 30 minutes.
3. Drain the shrimp in a colander and rinse well with cold running water. Blot dry with paper towels.
4. Place the shrimp in a large bowl and combine well with the egg white and cornstarch. Cover with plastic wrap and refrigerate 4-6 hours or (best) overnight.
Note: If you don't have the time, then by all means you can refrigerate the shrimp for 30 minutes to an hour before using them in your recipe - they will be not be at their bounciest best, but definitely bouncier than when they first started. Just sayin'!
Let sit for 30 minutes.